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Author Notes: Classic Moroccan salad, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. But if you don't have the lemon you can cut a lemon with peel to small pieces and cook it for one minute in a little water in the microwave. —Cordeliah
Food52 Review: As Cordeliah notes, this salad is all about tang and fragrance. It's one of those dishes that really wakes up your tongue: the garlic keeps on giving (in the best possible way); the harissa lends both sweetness and heat (you can control the latter by choosing a milder or more spicy harissa); and the perfume of the preserved lemon lingers after each bite. We love the plump little rounds of carrot, which grab onto just the right amount of dressing. And yes, it is even better the next day. - A&M —The Editors
tablespoons chopped preserved lemon (about one lemon)
cloves of garlic chopped
cup extra virgin olive oil
tablespoons white vinegar
salt & pepper
- Cut the carrot to rounds about 1/2 cm thick.
- Boil 4 cups of water and add salt.
- Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
- Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
- Before serving check and see if the salad needs more salt or vinegar.
- Serve at room temperature.
- This recipe is a Community Pick!